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Chicken Vegetable Ramen Noodles Easy Weeknight Dinner

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This chicken vegetable ramen noodles dish offers a quick and flavorful weeknight meal perfect for busy families. It combines fresh vegetables and tender chicken for an easy dinner solution everyone will enjoy. Ideal for those craving a comforting ramen recipe with quick noodles.

Ingredients

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  • 2 packets ramen or other instant noodles discard seasoning Note 1
  • 1 tbsp oil
  • 2 garlic cloves minced
  • 1/2 onion sliced
  • 200g or 7oz chicken thighs cut into bite size pieces Note 2
  • 1 1/4 cups or 315 ml water plus more as needed
  • 1 carrot cut into matchsticks
  • 1 small red capsicum or bell pepper sliced
  • 2 cups cabbage finely sliced any type
  • 1 tbsp dark soy sauce Note 3
  • 1 tbsp Oyster sauce or Hoisin Note 4
  • 2 tsp Hoisin sauce or more Oyster sauce
  • 1 tbsp Mirin Note 5
  • Finely sliced green onion or shallots

Instructions

  1. Combine all sauce ingredients in a bowl and set aside.
  2. Warm oil in a large skillet on high heat and sauté the garlic and onion for about 1 and a half minutes until golden.
  3. Add chicken pieces and cook until they are mostly white on the outside.
  4. Pour in the sauce mixture and cook for 1 minute to develop a caramelized coating on the chicken.
  5. Mix in the carrot and capsicum and cook for another minute so the chicken becomes nicely caramelized.
  6. Move the chicken and vegetables to one side of the pan, add water, and put the noodles in the water.
  7. Once water begins simmering around the edges, leave noodles for 45 seconds, then flip them.
  8. Let them cook another 30 seconds, untangle the noodles, then stir them together with the chicken and vegetables.
  9. Toss in the cabbage and cook for 1 minute while the sauce thickens and coats the noodles until noodles are tender.
  10. Immediately transfer to bowls and garnish with sliced green onions.

Notes

  • Instant or Ramen Noodles – Any brand or type is fine here, though avoid the extra large ramen packets because you’ll struggle to fit two in the pan you could break them You can also buy just the noodle cakes in larger packets ie no seasoning Feel free to sub with fresh or other dried noodles rice or wheat but don’t try this one pot cooking method Just prepare the noodles per the packet use about 2 packed cups and toss through the cooked chicken and veg with a splash of water Chicken thighs are my preferred chicken cut for this recipe because they are juicier so they caramelised better But this recipe works great with breast and tenderloin too If you want to use ground or mince chicken use this recipe Dark Soy Sauce has a darker colour and more intense flavour than all purpose and light soy sauce If you can’t find it any soy sauce is fine here but the sauce colour will be lighter Oyster Sauce – I’ve noticed vegetarian oyster sauce in the supermarkets lately Mirin – a sweet Japanese cooking sake that is a very common ingredient in Japanese cooking also used widely by other Asian cuisines Found in large supermarkets here in Australia Asian section or at Asian grocery stores Can sub with Chinese cooking wine dry sherry Otherwise use 1/2 cup water + 3/4 cup low sodium chicken stock or broth instead of 1 1/4 cups water and skip the Mirin Total cook time for noodles should be per packet Add a touch more water if noodles need longer SCALING recipe up click servings and slide – use a larger skillet Can break noodle cakes if necessary to fit Nutrition per serving Because of the volume of vegetables in this recipe it should serve 3 even though only 2 noodle cakes are used Sodium can be reduced by 175mg per serve by using low sodium soy sauce

Nutrition

Find it online: https://www.amgroyal.com/chicken-vegetable-ramen-noodles-easy-dinner/